Riesling Lot 11, Hanging Delta Vineyard

WINEMAKERS NOTES: Fruit was hand-picked and whole cluster pressed. Fermentation was initiated using the classic pied de cuve method, meaning that a small quantity of fermenting wine from another tank was added to the juice instead of a cultured yeast inoculum. Fermentation lasted five weeks, and was arrested by cooling when the wine contained considerable residual sugar.

TASTING NOTES: Using the pied de cuve fermentation method creates a more complex wine with subtle fruit flavors. Tree fruits, mango, sweet grass and lime zest aromas are anything but shy here. In the mouth, the unctuous sweetness is balanced by racy acidity. Wines made in this style can be aged for 20 years.